Basic Buddhist Vegetable Dish Recipe

Summary

Health IndexAverageCuisine
Course

Ingredients

 Lily buds1⁄2 Cup (8 tbs)
 Cloud ear mushrooms2 Tablespoon
 Bean threads2 Ounce, cut in 3 inch sections
 Dried bean curd stick3 , broken into 2 inch lengths
 Shredded bamboo shoots/Straw mushrooms1 Cup (16 tbs), drained
 Ginkgo nuts1⁄2 Cup (8 tbs), drained
 Bean sprouts1⁄2 Cup (8 tbs)
 Bok choy1⁄2 Cup (8 tbs), cut in 2 inch lengths
 Deep fried bean curd cakes4
 Water2 Cup (32 tbs)
 Soy sauce3 Tablespoon
 Sherry1 Teaspoon
 Salt1⁄2 Teaspoon
 Oil4 Tablespoon
 Cornstarch1 Tablespoon
 Sugar1 Pinch
 Water3 Tablespoon
 Soy sauce1 Teaspoon
 Sesame oil6 Drop

Directions

Soak first 4 items for at least 1 hour.
Drain each well.
Combine water, soy sauce, sherry and salt.
Heat oil in large pan.
Add all vegetables and stir fry 5 minutes.
Add water-soy mixture and heat quickly; cover, lower heat and simmer until vegetables are tender, 15 minutes.
Blend cornstarch and sugar to a paste with remaining water, soy sauce and salt.
Stir into vegetables until sauce thickens.
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